Hearty Escarole, Barley, and Parmesan Soup

Ingredients

• 1/4 cup extra-virgin olive oil, plus more for serving
• 1 medium onion, finely chopped
• 1 large carrot, finely diced
• 2 mediums talks celery, finely diced
• 2 tablespoons chopped fresh rosemary leaves
• 3 medium cloves garlic, minced
• 1 large head escarole, chopped into 1-inch pieces
• 2 tabelspoons tomato paste
• 1/2 cup parled barley
• 1 1/2 quarts low sodium store-bought or homemade vegetable or chicken stock
• 2 bay leaves
• 4-inch chunk Parmesan rind
• 2 teaspoons soy sauce
• 1 teaspoon fish sauce
• Kosher salt and freshly ground black pepper
• 1/4 cup chopped fresh parsley leaves
• Parmesan cheese, for serving

Directions

1. Warm the olive oil in a large saucepan over medium-high heat until it looks glossy and hot. Add the onions, carrots, and celery, then cook, stirring now and then, until the vegetables are tender but not browned, about 4 minutes.
2. Add the rosemary and garlic, and keep things moving in the pan until they smell fragrant, about 1 minute. Add the escarole and cook, stirring occasionally, until it collapses and wilts, about 5 minutes.
3. Stir in the tomato paste and cook, stirring often, until the moisture is gone and the mixture starts to sizzle in the pan, about 5 minutes longer. Add the barley and stir until the grains are slicked with the oil, about 1 minute.
4. Pour in the broth. Add the bay leaves, Parmesan rind, soy sauce, and fish sauce, if you’re using it, then bring the soup to a boil.
5. Lower the heat to a very gentle simmer and cook, stirring occasionally, until the barley is tender and the Parmesan rind and bay leaves have flavored the soup, about 25 minutes. Season with salt and pepper to taste, then stir in the parsley. Serve with a drizzle of olive oil and Parmesan over the top.